Blue Corn Crusted Black Bass

Name: Blue Corn Crusted Black Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters black pepper; 1 stick butter; 237 milliliters buttermilk; 296 milliliters finely ground blue corn tortilla chips; 59 milliliters all-purpose flour; 59 milliliters garlic powder; 79 milliliters granulated sugar; 118 milliliters thawed, frozen blueberries and their juice; 3 Tbsps red wine vinegar; 237 milliliters salt; 680 grams black bass fillets; 59 milliliters vegetable oil, for frying

You can never have too many main course recipes, so give Blue Corn Crusted Black Bass a try. This pescatarian recipe serves 4. One portion of this dish contains around 36g of protein, 39g of fat, and a total of 702 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have vegetable oil, wine vinegar, flour, and a few other ingredients on hand, you can make it. To use up the juice you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Instructions

Preheat the vegetable oil in a large cast iron skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Season each snapper fillet with house seasoning on both sides. Dip

Ingredients you will need

Seasoning

Snapper

Dip

In 3 separate shallow bowls, flour, buttermilk and tortilla chips, Dip the fillets in flour, the buttermilk and then dredge ground tortilla chips.

Ingredients you will need

Tortilla Chips

Buttermilk

All Purpose Flour

Dip

Equipment you will use

Bowl

Place in the hot skillet and shallow-fry for about 3 minutes per side.

Equipment you will use

Frying Pan

Mix ingredients together and store in an airtight container for up to 6 months.

Melt the butter in a large saucepan over medium heat. Stir in sugar and red wine, until sugar dissolves. Turn the heat to high and add blueberries.

Ingredients you will need

Blueberries

Red Wine

Butter

Sugar

Equipment you will use

Sauce Pan

Mix together. Sauce will be ready when it reduces down.

Ingredients you will need

Sauce

Equipment

Frying Pan

Bowl

Sauce Pan

Ingredients

Servings:

59milliliters

black pepper 1stick

butter 237milliliters

buttermilk 296milliliters

finely ground blue corn tortilla chips 59milliliters

all-purpose flour 59milliliters

garlic powder 79milliliters

granulated sugar 118milliliters

thawed, frozen blueberries and their juice 3Tbsps

red wine vinegar 237milliliters

salt 680grams

black bass fillets 59milliliters

vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.